Description
This moist homemade banana cake is a delightful treat perfect for any occasion. Made with ripe bananas, a blend of flours and spices, and topped with a luscious cream cheese frosting, this cake offers a perfect balance of sweetness and texture. Ideal for banana lovers seeking a soft, flavorful dessert with a rich, creamy finish.
Ingredients
Scale
Banana Cake
- 1 and 1/2 cups (345g) mashed ripe bananas (about 4 medium bananas)
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar (light or dark)
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (360ml) buttermilk, at room temperature
Cream Cheese Frosting
- 8 ounces (226g) full-fat cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar (plus 1/4 cup more if needed)
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking pan thoroughly or line it with parchment paper to ensure easy removal of the cake after baking.
- Mash the bananas: In a large mixing bowl, mash the ripe bananas until they reach a smooth consistency. Set aside to use in the batter later.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until evenly combined. This will help ensure a uniform texture in the cake.
- Cream butter and sugars: Using a handheld or stand mixer, beat the softened butter on high speed for about 1 minute until creamy. Gradually add granulated sugar and packed brown sugar, then continue beating for 2 more minutes until the mixture is light and fluffy.
- Add eggs and vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition. Then add the vanilla extract and mix to combine.
- Incorporate bananas and dry ingredients: Add the mashed bananas to the mixture, stirring to blend them in. Then, add the dry ingredients in three portions, alternating with buttermilk—starting and ending with the dry ingredients. Mix gently with each addition to combine without overmixing.
- Bake the cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 45-50 minutes in the preheated oven. To test doneness, insert a toothpick into the center of the cake; it should come out clean. If the cake top browns too quickly, loosely cover with aluminum foil to prevent burning.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely before frosting.
- Prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla extract, and salt. Beat on high speed until the frosting is light and fluffy. If you prefer a thicker consistency, add an additional 1/4 cup powdered sugar and beat again.
- Frost the cake: Once the cake has fully cooled, spread the prepared cream cheese frosting evenly over the top. Optionally, garnish with chopped nuts or chocolate chips for added texture and flavor.
- Chill and serve: Refrigerate the frosted cake for approximately 30 minutes to allow the frosting to set and make slicing easier. Serve chilled or at room temperature as desired.
Notes
- Use ripe bananas with brown spots for the best natural sweetness and flavor.
- Room temperature eggs and buttermilk help the batter to mix more evenly and yield a tender texture.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- If fresh buttermilk is unavailable, substitute with 1 and 1/2 cups milk mixed with 1 and 1/2 teaspoons lemon juice or vinegar, rested for 5 minutes.
- This cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- For a thicker frosting, gradually add more powdered sugar until the desired consistency is reached.
- Make sure to let the cake cool completely before frosting to prevent melting.
